Creamy Lemon Chicken Potato Bake (Healthy)

This aromatic, citrusy chicken potato bake is an easy way to turn your leftover chicken into a delicious family dinner.  Preparation is simple and the dish only needs 15 minutes in the oven.  It’s creamy and comforting though not too calorific. Perfect served with carrots, beans or peas.

This chicken and potato bake consists of 3 parts: chicken, potatoes and sauce.  It involves simply combining ready-to-eat chicken pieces with cooked potatoes and pouring over an easy white sauce before the dish bakes to golden perfection in the oven.

I don’t often use cream in my recipes but I used a moderate amount in this one as it complements the lemon really well.  There is no need to use heavy cream though, single/light cream will do.

Another ingredient I’ve used that makes a great pairing with lemon is thyme.  Thyme is not necessarily at the top of my favourite herbs list but a combination of thyme and lemon is one of my absolute favourites!  There is even a variety of thyme called lemon thyme, which is nature’s way of showing how these 2 flavours are simply made for each other!  If you use lemon thyme as opposed to regular thyme add a little less lemon zest.

Leftover chicken and potato bake

You can use either a mixture of dark and white meats or just brown meat.  I don’t recommend using just white meat (i.e. chicken breast) – since it’s already cooked baking it again might make it a little dry, even with all the sauce in this casserole.

I used a combination of leftover white meat and chicken thighs I used to make chicken noodle soup.

You could also add bits of ham or bacon into the casserole for even more flavour.

What potatoes to use

I recommend waxy, salad potatoes, which have a lower starch content than floury potatoes and keep their shape well in cooking.  Jazzy potatoes, Charlotte, Anya, baby potatoes, new potatoes and Red Bliss are all good choices.

If you like this leftover chicken potato recipe you might also like this simple leftover salmon and potato bake.

Equipment you’ll need

• Kitchen scales and measuring spoon
• Medium saucepan and whisk
• Medium casserole dish, approx. 6 cm deep
• Potato peeler, grater and lemon zester

How to make chicken potato bake: step-by-step

1.Peel and boil the potatoes in salted water with a bay leaf, drain, then place (hot or cold) inside the casserole dish.

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2. Add the chicken pieces and tuck in between the potatoes. Meanwhile preheat the oven to 220 C.

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3. To make the sauce in a saucepan melt the butter (do not let it brown), add the flour and whisk until a smooth paste forms (roux).

4. Add the chicken broth, increase the heat and whisk constantly until the sauce thickens.

5. Add the cream, lemon juice and zest, mustard, onion and garlic granules, thyme and whisk until well combined and smooth. Season to taste and set aside for 2 minutes.

6. Pour the sauce over the top of the casserole.

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7. Scatter the cheese and bake on the top shelf for 15 minutes or until lightly browned.

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8. Remove from the oven and place on a cooling rack for 5 minutes. Tuck in!

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Top tips for making chicken and potato casserole

• I recommend using salad potatoes, which hold their shape well in cooking (ex. Charlotte, baby potatoes or Red Bliss).
• You can boil the potatoes in advance to save time (do NOT overcook them). Drain and cool them completely, then refrigerate, covered, for up to 2 days.
• You can also make the sauce in advance and once cooled, refrigerate overnight. Heat up and stir vigorously before pouring into the casserole. You may also have to add a drop of water (and adjust seasoning) before using as the sauce will likely have thickened.
• Use a combination of white and dark meats or just dark meat. White meat alone may not produce best results (it can be a little dry).
• Use either regular thyme or lemon thyme – add a little less lemon zest if using the latter.
• Add bits of bacon or ham into the casserole for even more flavour, if you like.
• It is important to bake the casserole on the top oven shelf to allow it to lightly brown on top.
• Refrigerate for up to 3 days.
• Freeze the casserole, unbaked, covered, for up to 3 months. Alternatively freeze small portions of ready casserole in airtight containers.

More easy leftover chicken recipes

• Mini Chicken and Asparagus Pot Pies (Healthy)
• Grilled Pineapple Chicken Salad Recipe

You might also like this collection of 13 easy one-pot chicken recipes.

Keep in touch!

How has your creamy chicken and potato bake turned out for you? Let me know in the comments below, thanks!

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Print Recipe

5 from 6 votes

Creamy Lemon Chicken Potato Bake (Healthy)

This aromatic, citrusy chicken potato bake is an easy way to turn your leftover chicken into a delicious family dinner.  Preparation is simple and the dish only needs 15 minutes in the oven.

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Dinner

Cuisine: International

Keyword: chicken, potato

Servings: 4 people

Calories: 357kcal

Author: Monika Dabrowski

Ingredients

• 200-230 g leftover chicken
• 700 g potatoes, peeled
• 1 bay leaf

For the lemon thyme sauce

• 30 g butter
• 25 g flour
• 350 ml chicken stock stock cube is fine
• 80 ml single cream/light cooking cream
• 1 tbsp lemon juice plus zest of 1.5 lemon
• 1 and 1/3 tbsp fresh thyme, leaves only or 1.5 tsp dried
• 1 tsp Dijon mustard
• 1/2 tsp each: garlic and onion granules/powder
• Fine sea salt and pepper to taste

Metric - US Customary

Instructions

• Peel and boil the potatoes in salted water with a bay leaf (do not overcook the potatoes).  Drain and place in your casserole dish. Add the chicken pieces and tuck in between the potatoes. Set aside.
• Preheat the oven to 425 F/ 220 C/ gas mark 7. 
• To make the sauce in a saucepan gently melt the butter, add the flour and quickly whisk until a smooth paste forms (this is roux).  Gradually add the chicken stock, whisking all the time and cook over a medium/high heat until the sauce thickens and starts bubbling up.
• Remove from the heat, add the cream, lemon juice and zest, thyme, mustard, onion and garlic granules and whisk until well combined and smooth.  Season to taste and set aside for 2 minutes, then pour the sauce over the chicken and potatoes.  Sprinkle the grated cheese over the whole thing and bake on the top oven shelf for 15 minutes.
• Remove from the oven, place on top of a cooling rack for 5 minutes, then tuck in!

Notes

• I recommend using salad potatoes, which hold their shape well in cooking (ex. Charlotte, baby potatoes or Red Bliss).
• You can boil the potatoes in advance to save time (do NOT overcook them). Drain and cool them completely, then refrigerate, covered, for up to 2 days.
• You can also make the sauce in advance and once cooled, refrigerate overnight. Heat up and stir vigorously before pouring into the casserole. You may also have to add a drop of water (and adjust seasoning) before using as the sauce will likely have thickened.
• Use a combination of white and dark meats or just dark meat. White meat alone may not produce best results (it can be a little dry).
• Use either regular thyme or lemon thyme – add a little less lemon zest if using the latter.
• Add bits of bacon or ham into the casserole for even more flavour, if you like.
• It is important to bake the casserole on the top oven shelf to allow it to lightly brown on top.
• Refrigerate for up to 3 days.
• Freeze the casserole, unbaked, covered, for up to 3 months. Alternatively freeze small portions of ready casserole in airtight containers.
• Preparation time DOES include the time needed to boil the potatoes.

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 31g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 255mg | Potassium: 963mg | Fiber: 5g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 7mg